Preheat oven to 300ºF. Prepare 9 in. springform pan with vegetable pan spray. Wrap bottom half of pan in heavy-duty aluminum foil.
For crust, stir together graham cracker crumbs, sugar, and butter. Pour mixture into prepared pan and firmly press into bottom; set aside.
For filling, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, while mixing at low speed.
In a microwave safe bowl, melt Candy Melts candy according to package directions. Cool slightly. Add melted candy, vanilla, and cream to cream cheese mixture. Mix well. Pour batter into pan.
Place pan on jelly roll/cookie pan. Fill jelly roll pan with about 1/2 inch of water. Bake for 2 hours 15 minutes to 2 hours 30 minutes, or until center of cheesecake jiggles only slightly. Transfer to cooling grid to cool completely; refrigerate overnight or at least 12 hours until cheesecake is firm.